Haddock with cannellini beans & artichokes
By Esther Clark
This easy healthy supper is an ideal meal for one. Baking the ingredients in parchment gently steams the fish and beans, keeping them tender
-
Prep:10 mins
Cook:15 mins
- Serves 1
- Easy
Nutrition per serving
-
kcal 579
-
fat 24g
-
saturates 3g
-
carbs 36g
-
sugars 9g
-
fibre 17g
-
protein 45g
-
salt 0.8g
Ingredients
- 400g can cannellini beans, drained and rinsed
- 1 small lemon, zested and juiced
- small garlic clove, grated
- 1 tbsp roughly chopped parsley
- 2 tbsp olive oil
- 1 skinless haddock fillet
- 2 artichokes from a can, drained and halved
Method
Heat oven to 200C/180C fan/gas 6. In a bowl, mix the beans, zest and juice of half the lemon, the garlic and parsley. Stir through 1 tbsp olive oil and season to taste. Very lightly crush the beans with the back of a wooden spoon, keeping some of them whole.
Cut a large square of baking parchment, spoon the beans onto the centre and top with the fish. Scatter the artichokes around the fish, drizzle over the remaining olive oil, squeeze a little lemon juice over and season well. Bring both sides of the parchment upwards and fold together to create a tight seal, then twist the ends tightly (like a giant sweet).
Put the fish on a baking tray and bake in the oven for 13-15 mins or until the fish is just cooked.
